Sunday, December 27, 2009

Wine and Cheese

I have a new job! I started Dec 15th at Bin 201! I left the cheese shop, albeit begrudgingly. I would have loved to keep both jobs at once, but alas, I was offered full time with benefits and I couldn't say no.

Right now I am celebrating the benefits, and taking advantage of the knowledge I am gaining with this new job.

I really wanted to learn about wine because I know NOTHING. I am not a big wine drinker. I know what I like, but I don't know much else, and I am still not sure what I don't like.

The cool thing is that I am trying to learn to pair specific wines with specific cheeses. To that end I am currently stuffing myself full of my most favorite cheese ever because not only is it PERFECTLY ripe, it is also incredibly awesome when paired with a wine that is made in the same region of Italy. Brunet and G.D. Vajra 2007 Langhe Rosso are from Piemonte in northwest Italy. When I saw the Vajra was from Langhe I knew immediately I had to try it with the Brunet.

The Cheese:
Brunet by Caseificio dell'Alta Langa
Bloomy Rind
Brunette (Brown Haired) Goat's Milk

Photo by Robin

Brunet is 2 cheeses in one. When young, as it comes from the producer, it is dense and tangy. The mouth feel of this cheese is just as important as the flavor. The texture is incredibly smooth for such a dense cheese. The goaty-ness, that general tang is softened and mild.
At room temperature it just melts and yet it oozes less than one would expect from its appearance. As it ages the paste of the cheese, closest to the rind becomes increasingly smooth and creamy. When you keep this cheese at home for three weeks to a month after it comes from the producer (already aged 1 month) you will see the interior begin to melt. At the perfect point of ripeness it has the texture of butter that has been sitting on the counter all day long. The flavor becomes more mild and buttery. It is always a bit tangier than its counterpart Rochetta, which is basically the same cheese made with cow, goat and sheep milk.
The individual portions of this cheese are incredibly fragile when they are ripe. If you put it out on a cheese board you should plan on leaving it there, or licking the cheese off once your guests leave, if you can stand to share it.
Luscious is the perfect word to describe this cheese.

The Wine:
G.D. Vajra
DOC Langhe Rosso
Grapes: Barbera, Dolcetto, Nebbiolo (according to the internet), 5% Pinot Noir, 5% Freisa

Photo by Robin

Deep Ruby, slightly purple in color. The Rosso has aromas of sweet cola, deep ripe fruit, and an obvious sweetness. Flavors are very fruity, with red currants, and a hint of black cherry. Soft with smooth tannins, light acidity that cuts through creaminess of the cheese the perfect amount.

Brunet is recommended with crisp whites such as Pinot Gris or Sauvignon Blanc, but I can't imagine a better pairing. Both of these would probably be incredible with some salumi, maybe some grapes.

Thursday, December 24, 2009

Solstice d'hiver (and special guest)

Brasserie Dieu de Ceil in Quebec, Canada. An American-style Barleywine with 9.8% ABV. This beer has a lot going on. It pours a deep, reddish-brown with a small tan head. It's consistency is viscous and syrupy, like watered-down molasses. It's initially sweet, with a delicious roasted malt flavor, and finishes bitter and dry. There are hints of dried fruit, like raisin, prune, and fig. The bitterness comes not only from the hops but from the roasted coffee bean flavor. The alcohol is well hidden, with a very pleasant warming sensation at the back of the throat, great for sipping on a cold night.

I've also had the Peche Mortel, which I really enjoyed and intend to try again so I can post my thoughts...

On a side note, my girlfriend is having aAnchor Steam 2009 Christmas Ale, which I am stealing sips of (He finished it when I was in the other room!). I know it can be aged, but it is very interesting fresh as well. It is spicy, with a chai flavor to it, and an aroma that reminds me of pumpkin pie. It is a deep blood red color with a thick, creamy tan head. I should pick up a 6-pack and drink a bottle every few months and see how the flavors change...

Saturday, December 19, 2009

"Foods I wouldn't mourn were they to suddenly disappear from the planet"

I stole this entry idea from the 5 Second Rule blog, funny stuff over there...

Turkey Bacon.

Twinkies- although apparently they will be hanging out with the cockroaches for millenia

All Hostess Snack Foods

Sugar-Free EVERYTHING- I hate sugar substitutes, they leave a nasty bitter taste in my mouth and make me feel sick, and now I can't buy bubble gum anymore cause its almost all over sweetende with sugar AND fake sugar

Cheese Wiz


- this stuff tastes like rubberbands, and has that texture too

Box Mashed Potatoes

Boneless Skinless Chicken Breasts aka Recycled Rubber Tires

Leftover Lamb

Chocolate Cereals

Bad Chocolate


I agree with 5 Second Rule about Cool Whip, Non-Dairy Creamer, Mike 'n' ikes
Black licorice, Mountain Dew, Energy Drinks, Miracle Whip, and Hot Pockets(and all frozen products containing cheese that I know of)

Thats my list for now...

Wednesday, December 16, 2009


Good for the Palate just joined Foodbuzz! To check it out click on the cute little bee over on the right column. Share your foodbuzz id with us too!

Beer. Simple.

Hey everyone, Chris here. I usually don't write anything just for GFP, but Robin asked me to since I'm doing something new. Over the past year, I've become more interested in photography than I've ever been, and I've even gotten better at it. I've been photographing anything anywhere I can, especially at home when Robin cooks. I have a blog at Posterous, which is more like a stream of consciousness, and anything food or drink related I repost to GFP.

But now I've decided to to my own little thing, just for beer, since my love for really good beer is just as strong as Robin's love for really good food is. My new blog is called "Beer. Simple." and the name describes exactly what it is, a blog simply about beer. If you're into beer, check it out at You can also follow me on Twitter at All I'll really be doing is posting reviews of craft/micro and foreign brews I have at home, or pointing out great restaurants and pubs to get great beer along with great food, or letting everyone know when the next big beer related event is going to happen.

That's it. Simple.

Posted via email from Chris is preposterous

Tuesday, December 15, 2009

Thursday- Free Wine Tasting

Thurs 12/17 6-8pm... Free Wine Tasting @ Bin201 in Annapolis. Only 35 tickets! Call now to reserve a spot.

Sunday, December 13, 2009

Name the Rabbit Contest!

My loving mother loves to think up crazy names for pets. 

She has graciously passed this love on to me. It often makes us look crazy, but it is fun. She has always wanted a pet named mailbox, or parcheggio (parking in italian). I on the other hand have dreamed for years of having a whippet (a breed of dog) named DEVO.  

In any case, she has suggested that I hold a "Name the Rabbit" contest. 

The Rabbit is the GFP logo on Facebook and Twitter. Eventually The Rabbit will appear on the GFP site, once I can figure out my web coding. The Rabbit will also be joined by lots of cute farm animals and food items all of which have been custom carved and printed for GFP by Marina Connell, an artist I found through

So whoever names the rabbit gets a prize. I'll modify this later and let you know exactly what the prize is. 

Name the rabbit contest ends next Friday the 18th at midnight. 

All suggestions must be posted in comment form on this blog entry.

Check out GFP all over the internet!


Saturday, December 12, 2009

Hanukkah and Christmas

The first night of Hanukkah was last night.

On thursday night Chris and I got our first Christmas tree together, and my first Christmas tree ever!

We are having the family over to our apartment for Hanukkah this year for our annual latke party...

I still have no menorah :(

The thing is, I want a menorah, but I can't find a pretty one online for less than $450! I just want something beautiful.

Any suggestions for where to purchase a great menorah?

I think gold or brass or cast iron are the best color options. I really want one that will look nice with lots of warm Christmas decor. Although, maybe I could keep my tree red and white and gold and such, and then have the back room decorated with silver and blue and such... hummm.

Anyway, stay tuned for latkes with bagels with smoked fishes from Russ and Daughters. And if you ask nicely I might be able to request a published version of my Aunt's famous latke recipe!

Monday, November 30, 2009

Il Quadrato di Pasta con gli Funghi Marsala e Cappasanta

Last night I was able to make homemade pasta!

In class it was so simple that I purchased a pasta maker.
Chef taught us how to bring the dry ingredients to the wet ingredients. Chef says the texture of the dough should feel like pleather. I don't feel that on a regular basis, but once you feel the pasta, youll understand the reference. We also sheeted the pasta in the machine, and Chef taught us the french translation of that action is nous sheeton (say it out loud, go ahead... ok thats not really the french translation, but it sounded good). We made squid ink ravioli with goat cheese and herb filling and a butternut squash sauce, orange and black in honor of Halloween.

When I tried a few weeks ago my dough seemed way too wet and I had to add a lot of extra flour to the recipe. When  I rolled it out, the dough broke, it almost looked like there were air bubbles in my dough. I thought the flour wasn't a big deal, but apparently I had the wrong kind.
When I tried again last night I used 00 Italian Flour (which I got at Giolitti's in Annapolis). The dough came out perfectly.
The chorus of mmmms coming from the diners suggested a successful recipe...

Il Quadrato di Pasta con gli Funghi Marsala e Cappasanta (Pasta Squares with Mushroom Marsala and Scallops)

Photo by Robin

Pasta Dough:
1 cup 00 Italian Flour
2 large eggs
pinch of salt
1tsp olive oil

Drop the flour on the counter and make a well in the center. Put all of the other ingredients into the well and then take a fork to gently break the egg yolks. Starting from the top edges and working into the center, use the fork to fold the dry ingredients into the wet. Continue mixing with the fork until dough forms a mass. Use your hands to knead the dough, adding flour until the dough no longer feels sticky when you kneed it. Wrap the dough in plastic wrap and let it rest for 20-30min. Meanwhile start the sauce...

Put a pot of water on to boil.

Funghi Marsala:
1lb mixed fresh mushrooms
2oz dried mushrooms (something with a lot of flavor)
2tbsp butter
1tsp olive oil
1 med shallot
1 bag baby spinach
3cups chicken broth (homemade is really best here) NO SALT ADDED
1cup sweet marsala wine
1 pinch fresh tarragon
2-4 fresh sage leaves (I used 4 small ones)
1 clove garlic, smashed
salt and pepper to taste

Put your dried mushrooms in a container and add 1cup of hot water over them to let them rehydrate, stir once in a while.
Melt butter and oil in a skillet. Sautee mushrooms with a pinch of salt until almost cooked. push the mushrooms aside and add garlic clove and minced shallots to the pan (add more butter or oil if necessary so they dont burn). When shallot begins to look translucent reincorporate with mushrooms. Add Tarragon and Sage.
Add 1 cup chicken broth and allow to reduce au sec (till the pan is nearly dry). Then add 1/2 of the wine and allow to reduce again, until au sec.
Add enough chicken broth to allow the spinach to cook down, about 1.5 cups, and the water from the dried mushrooms. Be sure to add salt and pepper over the spinach while it is still dry so that it will season the leaves.
Add more chicken broth and marsala to taste.

After you make the sauce it can sit on a very low simmer until you are ready for it.

Sheet the pasta and cut it into your desired shape.

Be sure your Scallops are dry. I let mine sit on some paper towels for about 5min, flipped and let sit again. Salt and pepper both sides. In a hot skillet with a thin coating of oil, sear the scallops on both sides. Do not flip the scallops if they dont want to be flipped, tilt the pan to move the oil around if you are afraid they might be burning. When they are the correct amount of brown they will release from the bottom of the pan and you will easily be able to flip them.

Let the scallops rest for a minute while you finish your pasta. The pasta should take about 4min to cook. Warm up the sauce, check seasoning, add pasta, enjoy!

Shhh.... don't tell any real italians but I actually served the seafood with fresh grated parmigiano.

I also made some fresh garlic bread which I coated in cheese and put under the broiler.

Next time I make this I may try adding a touch of champagne vinegar or something similar to the sauce. When I tried to cut the sweetness of the wine with chicken broth, it became too watered down no matter how little broth I added. I think a little vinegar reduction would heighten the flavors. I had considered anchovies and decided against it to be safe, but I might try that too. Porcini powder might also be a nice addition to strengthen the mushroom flavor.

This dish would also be great with a crisp caesar salad.

Lima restaurant in DC

1401 K Street, Washington, D.C.

Robin and I went to Lima the day before Thanksgiving with her parents, sister, and sister's boyfriend. The food was really good. Robin and I shared the tuna ginger ceviche appetizer. The tuna was tender and full of flavor. We got a meat and cheese platter for the table. Those were average, although I really liked the blue cheese made from a mixture of goat's and cow's milk. It tasted a lot like Valdeón, except slightly more mellow. Oh, and the marinated olives were good too. For dinner, I had Lima's signature dish, the Chilean sea bass, crusted with cashew and cilantro, with lima bean sauce, served with wild mushrooms and roasted root veggies. The sea bass practically melted in my mouth, and veggies were so soft they must have been roasting all day long - delicious! Robin had 2 appetizers as her entree; the pork ribs with guava-BBQ glaze and the lime-breaded Ecuadorian shrimp with ginger-passion fruit sauce. For dessert, Robin's dad and I each had the chocolate cake which, like a creme brulee at most restaurants, required a 20 minute prep time. Luckily, we ordered ours when we ordered our entrees. The cake came out not just warm, but hot, fresh out of the oven. The dulce de leche ice cream was a perfect partner to the chocolate cake.

If you like good food, you should definitely check out Lima. The dining room is actually upstairs, and quite nice, with wood floors, stainless steel railings, glass panels, dark wood tables and chairs, and good views of the street below if you're near the front window. Downstairs is the "lounge", although I wouldn't call it that. It's a typical "hip" bar. Too many lights, chairs that are more fancy than they are comfortable, bartenders who have permanent smirks on their faces, grossly underweight female clientele in expensive cocktail dresses, male patrons still in the suits they wore to work that day. The Lima lounge is just the type of place I would hate to hang out. When we walked in, everybody there turned and looked, not just a casual glance but a moment or two-long stare that obviously meant, "what are you doing here?", although I think, in dark chinos and a button down shirt, I probably made them more uncomfortable than they made me.

Oh well, the food was great, and the dining room was nothing like the lounge.

Lima on Urbanspoon

Monday, November 23, 2009

Thanksgiving Potluck 2009

Before we even moved into our apartment, Robin knew she wanted to have a potluck dinner for Thanksgiving.  After about 2 months of planning, it all came together on the night of November 22.  We invited over 20 of our closest friends and asked each of them to bring a dish.  Robin cooked a 20 pound turkey with carrots, apples, and some other stuff, and covered the turkey with strips of bacon.  Friends started arriving around 5:30, and I started off with a Southampton Publick House IPA that Trevor brought over.  Kristin made a dip with crab meat, spinach, tomato, artichokes, and cheese.  It was delicious.  We also had some good French cheeses to start.  Robin made her famous mac 'n' cheese.  Jeff brought beer, Christine brought spiced butternut squash, Trevor brought chili, Karin brought homemade apple and pumpkin pies, Noah and Gabe brought greens and root vegetables, Ben and his 2 friends brought wine, Jen brought salad, Justin brought peas in some kind of sauce that closely resembled straight up fat, Josh brought bread, Dong brought corn bread and glazed carrots, Chappy brought sausage stuffing, Brandon brought homemade cherry and pumpkin pies plus chocolate mousse balls and these little snacks consisting of a Rolo smashed between a walnut and a pretzel, Dave brought mashed potatoes, Matt brought sweet potato casserole, Erin brought corn bread and biscuits, and Lauren and Jimm brought cranberry sauce.  So, that's like 25 people including me and Robin.

After dinner we all relaxed a bit.  I started a fire in the pit in our backyard while Robin made hot chocolate spiked with choice of peppermint schnapps or kahlua.  When it came time for dessert, we had a throwdown to see whose pumpkin pie was better, Brandon or Karin's.  Karin's had better color and texture but Brandon's crust and flavor were the best.  On the other hand, Karin made an awesome apple pie.  Brandon made cherry pie just for me because I told him I'd love him forever if he did.  Being a Sunday, a bunch of our friends left pretty early because of having to work the next day, but half of us stayed and tried to avoid slipping into comas outside by the fire.  Karin on the other hand, tried to avoid staying awake.  Jeff and Christine stayed the latest and watched Dexter with Robin and me.

Our first ever Thanksgiving potluck dinner was a huge success and we plan on making it into a tradition.

Posted via email from Chris is preposterous

Friday, November 20, 2009

Lécher les Vitrines en Paris

In case you didn't know, the French love food. Everything in France is about food, even the window shopping ie "lècher les vitrines", which literally translates as window licking.

Walking from Place de la Concorde in front of the Tuilleries, to Rue Faubourg Saint-Honore, I stopped and licked the windows...

Photo by Robin
(so sorry I only had the point and shoot)

To be honest I think I prefer to lècher les vitrines and the food market stalls to the actual clothing. Parisian fashion is amazing-ly expensive.

Thursday, November 12, 2009

Homemade carnitas

4 lbs of pork shoulder
sea salt
vegetable, canola, or other neutral cooking oil
1 cinnamon stick
2 bay leaves
1 teaspoon chile powder
1 teaspoon ancho chile powder
1/4 teaspoon cumin
5 cloves of garlic, minced
Start with about 4 lbs of pork shoulder (1st photo). Cut the pork into slices about 1.5" thick and remove excess fat. Season all sides well with sea salt (2nd photo). Heat 2-3 tablespoons of oil in a pan and brown the meat on all sides (3rd photo). Preheat the oven to 350 degrees. Once browned, remove the meat from the pan and place in a large braising or roasting pan (4th photo). Pour a cup of water into the pan you used to brown the meat and scrape the bits off the sides. Add the cinnamon stick, bay leaves, chile powders, cumin, and garlic and mix until blended thoroughly. Pour the mixture over the meat and add water until the meat is about 2/3 covered (5th photo). Braise in the over for 3-3.5 hours, turning the pork over every hour or so (I actually dropped the temperature to 300 about halfway through). Much of the liquid will evaporate and the pork will become so tender it will practically fall apart during the next step...
Remove the pan from the oven and transfer the meat to a plate (6th photo). Remove the cinnamon stick and bay leaves, strain the liquid into a bowl, and skim off as much fat as you can. When cool enough to handle, pull the meat apart into smaller pieces and return to the pan. Pour the remaining liquid back in (7th photo). Put back in the oven, raise temperature back to 350, and cook until the liquid evaporates and the pork is dark brown and crispy.
I got some avocado and lime (8th photo) and put the meat on a flower tortilla with onion and salsa verde (last photo).
Great success!!! I made this especially for Robin for her return from Paris.
I adapted this recipe (with just a few small alterations) from food is luv, who got it from David Lebovitz. Thank you very much!!! It was delicious!

Saturday, November 7, 2009

Thai food

Dong and I went to Bangkok Oriental for dinner tonight. We both had noodle dishes. I had drunken shrimp but I can't remember what Dong's was called. I had the shrimp toast appetizer which was delicious.

What you see in the photo is my second glass of Thai iced tea (Bangkok makes the best - it's the only place I get refills, although maybe that's because they don't charge like other places do)... And mango sticky rice. The mango was perfect, possibly the best I've had there, while the sticky rice was, well, also perfect. Sticky rice is a sweet rice that is served as a dessert rather than with a meal like regular white rice. It is served warm, so along with the mango you get that great hot/cold combo that also makes brownies & ice cream go together so well.

I anticipate going again when Robin gets back from Paris. She may be eating a lot of good food there, but she'll still be jealous that I went to Bangkok Oriental without her.

Sent from my iPhone

Posted via email from Chris is preposterous

Tuesday, October 27, 2009

Should I take photos in restaurants?

Repost from Them Apples Blog...
Should I take photos in restaurants?

Is it OK to take photos of food in restaurants?

It's a big issue for food bloggers.  I posed the question on Twitter, and got a mixed bag of responses back.  Nobody seemed quite sure, and there's certainly no consensus.

@JAD73 said

You've paid for it, it doesn't affect the other diners so unless you start demanding waiters adjust the lighting ok, surely?
@TheAmpleCook echoed this:
I think it depends on the restaurant, the proximity of the next table etc. However, it's your food and you're paying for it.
@CulinaryTravels sat on the fence:
that's a tricky one. partly I feel it is bad etiquette but then I love to read blogs about restaurant reviews with pics too ...
 ...and seemed to ponder it some more...
... definitely a tricky one.
@daveycraney got straight down to the rules:
photos in resteraunts, flash = bad, no flash/camera phone = good
Something tells me photographing plates of food is a little rude, but I can't really put my finger on why.

Why does it make me feel so uncomfortable?  Am I over-reacting, as usual?


Posted using ShareThis

Sunday, October 25, 2009

Weekend in NYC

Poached eggs, Scottish smoked salmon, and hollandaise (best hollandaise I have ever had at a restaurant -robin) over English muffins.  Looking at the picture you'd think that I was incorrect in using the plural of egg and muffin, but if you'd seen my plate about 30 seconds prior to this photo being taken, you would have seen that there was more there.  All that's left from the initial onslaught of my hunger is the bloody (runny yolk) remains of a poached egg.  Needless to say, the rest was gone a minute later.  This wonderful breakfast (along with a glass of fresh squeezed orange juice) was brought to me by JULES JAZZ BISTRO located at 65 St. Mark's Place.  Oh, you may have noticed jazz back there... that's because they have live jazz music every day of the week, even for Saturday morning brunch.  A trio played while we (me, Robin, her friend Jen, and a handful of Robin's acquaintances from her semester at Parsons) were there; an upright, a trumpet player, and a guitarist playing a gold Strat.  I particularly liked their cover of "Something" by The Beatles.

 Jules on Urbanspoon

Next up, Dana's pasta from ANGELO'S.  As usual, I missed the opportunity to photograph my own meal because I was too busy devouring it, but before mine came I managed to grab a shot of Dana's pasta and garlic.  The dish consisted of, oddly enough, pasta and garlic.  Robin and I shared lobster ravioli and shrimp in a light sauce and a giant stuffed artichoke.  Delicious!  I must say, after my first visit to Angelo's last year, I left unimpressed, but this trip was absolutely amazing.  I must have just ordered the wrong thing last year.

  Angelo of Mulberry St. on Urbanspoon

(This is a half portion of the dish, my sister also ordered a stuffed artichoke, her favorite dish since... forever. When she removed the heart and picked a piece of it up with one of the garlic cloves, I believed for the first time in my life that she is actually related to me. She has been a picky eater for her whole life, but now I see she does appreciate the good stuff. -Robin)
After dinner at Angelo's, Robin, Dana, J.P. and I ended up at CAFE SELECT a few blocks away.  Three of us started with beer, while Robin had a cocktail (in the martini glass) consisting of vodka (Bison Grass I believe), tequila, and juice of strawberry, rhubarb, and lemon.  Very tasty.  Later on the four of us had lemon drop shots, which unfortunately we didn't realize New York has their own version of.  Instead of straight vodka with a lemon, or citron flavor vodka, it was vodka and lemon juice.  (the waiter said there was simple syrup in there too, which may have made the difference. The good news is JP complained a bit and he brought us two free shots that were a bit stronger -Robin) The unfortunate part was the lack of vodka in the shot.  If there was any vodka, it was such a small amount that the lemon juice completely overpowered it.  However, I made up for it with a glass of Patron Anejo, which is up there with Red Breast Irish whiskey as one of my favorite sipping liquors.  If you look at the next photo of the glass, you may be able to see the evil grin shining through from the candle behind, or maybe I'm just crazy.

  Café Select on Urbanspoon

There wasn't a gun behind the Godfather-style toilet at Cafe Select.
Robin and I ditched her family for lunch today at ZOE, at 90 Prince Street (I think that's Soho, but I'm no expert).  I had an Ommegang Witte beer and a wood-fired brick oven pizza with spicy sausage, roasted red peppers, fontina, olives, and fennel.  Robin had a really neat looking breakfast meal that consisted of creme fraiche on top of an inch thick hash brown patty on top of scrambled eggs on top of a layer of smoked salmon.  My pizza was awesome, and I thought I had been in the mood for lunch rather than breakfast, but after taking a few bites of Robin's, I started to think I may have made the wrong choice.  No big deal, I'll know next time I go, and believe me, there will be a next time.
(Mine was good, potato texture tells they were leftovers, wish the egg was cooked less, "in house smoked salmon was nice, not my fav but a nice meal. Bread and butter was my favorite part, and belied the reality of an only decent meal. Go for bread and butter :) . If you want an incredible brunch try Jules [above] or Balthazar. - Robin)

  Zoe on Urbanspoon

After lunch we walked around the corner to find a VAN LEEUWEN ICE CREAM truck.  These people take ice cream, and ice cream trucks, to a whole new level.  Robin and I shared a small Espresso and a small Mint Chip ice cream, oh yeah, AND a cup of their hot chocolate.  I think it's the best hot chocolate I've ever had.  Seriously.  Delicious.  Check out the Van Leeuwen website for more info on their process and flavors.  The photo I posted is of the Mint Chip ice cream.

Chris thought my family had eaten enough... little did he know that we were planning to go to Russ and Daughters on the way out of town. My great grandmother used to live up the street and so my mother and nana remember waiting in line here as little girls. I remember waiting in the car after dinner at Angelo while my dad would run in and get dried pears to bring home to MD after every trip to NYC. I actually rediscovered Russ and Daughters fish through The City Cook, a great podcast. This was my first time in the store and I was so excited all I did was snap photos... Here is my fav of the amazing Norwegian Smoked Salmon... perfectly sliced... (Check out flickr for more) -Robin

 Russ & Daughters on Urbanspoon

The last photo is just a shot on the way out of New York.  The clouds looked cool.

Saturday, October 24, 2009

Peter Luger's steakhouse, Brooklyn

The steak last night at Peter Luger's was cooked perfectly (medium rare, duh). However, while juicy and tasty, it didn't do it for me the way other steaks have. Luger's has been voted the best steakhouse in New York City, but if it's the best, I won't coming looking for steak in NYC anymore. The filet mignon at Lewnes' in Annapolis, MD Lewnes Steakhouse on Urbanspoon  or The Keg in Toronto, or the the grilled skirt steak with red wine butter at Red Drum in Mt. Pleasant, SC are much better.
Red Drum Gastropub on Urbanspoon

Luger's did have a very good house ale, a dark, hoppy, refreshing beer that did compliment the steak well. (They also have really good salt sticks and onion rolls with onion in them, and service is pleasant  -Robin) I also had the apple strudel for dessert, and that came with Luger's "schlag" - aka whipped cream. Needless to say I was stuffed.

Sent from my iPhone

Peter Luger Steak House on Urbanspoon